Golden Butternut Bites Take advantage of the last of the winter squash before spring gives way to summer. In addition to their unmistakable sweet, buttery flavor, winter squash are an excellent source of vitamin A and potassium.
Prep Time: 45 minutes
Cooking Time: 30 to 45 minutes
1 small butternut squash
2 1/2 cups diced Spanish onion
5 cloves garlic, minced
1 tablespoon olive oil
2 cups julienned carrots
1 cup diced celery
1/4 cup finely shredded white cabbage
1 cup corn kernels
1/3 cup minced fresh cilantro
1/2 teaspoon sea salt, plus a pinch
1 cup grated mozzarella or soy
Olive oil for assembly
1. Thaw dough according to directions.
2. Halve and seed butternut squash. Cut across in 12-inch pieces. Remove skin and cut into 14-inch chunks.
3. In a small stock pot, bring water to boil, add butternut squash and a pinch of sea salt. Reduce to a simmer and let squash cook until soft, about 15 minutes. Remove squash from ater, strain and set aside.
4. In a medium-size sauté pan, sauté onions and garlic in oil. Add vegetables in order, one at a time to keep the flavors separate. Add cilantro and 1/4 teaspoon sea salt. Sauté 10 minutes. Sauté just until vegetables begin to soften, then remove from heat. Strain any excess liquid and set aside.
5. Follow assembly instructions below and bake as directed.
It takes some know-how to master the techniques for managing this delicate dough. But, if you follow these suggestions you’ll be a pro in no time. Keep your supplies within easy reach so you can work quickly to prevent the dough from drying out. You need two cotton hand towels and two fine-mist spritz bottles, one filled with water and the other with olive or canola oil. Using a spritz bottle allows more even coverage and less oil. You can also purchase oil in a spray can.
Step 1 Place one damp towel flat on your work surface. Gently remove the dough from its package, spread it open and lay it flat on the towel. Spritz lightly with water. Place a second damp towel over the top of the dough to prevent it from drying out.
Step 2 Gently peel off one sheet of dough and lay it on a clean cutting board. Spritz the remaining dough lightly with water again and replace the top towel. Do this between each batch to make sure the dough doesn’t dry out and become brittle and hard to work with.
Step 3 Spritz phyllo lightly with oil and top with two more sheets of dough. Spritz again lightly with oil. To save time and reduce oil, layer three sheets at a time and spritz only the top layer.
Step 4 Using a sharp paring knife or pizza cutter, cut the dough lengthwise into strips: in half for entree-sized turnovers, 4 strips for medium-sized turnovers or six strips for small, bite-sized turnovers.
Step 5 Divide filling between strips, placing a dollop at one end of each. Carefully lift one corner of the dough and fold diagonally to the right to cover the filling.
Step 6 Quickly, but gently, so as to not tear the dough, fold to the left, right and so on to form a triangle. Moisten the end of the dough to secure. Mist lightly with oil and bake at 375F for 25 to 30 minutes, until golden brown and crisp and the filling is hot throughout.
Variations:To make bundles rather than turnovers, cut the dough into 4-inch squares. Spoon a heaping tablespoon into the center, gather the 4 corners and twist so it resembles a purse. For phyllo dough cups, tuck 4-inch squares into the cups of a mini muffin tin.
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